Tag Archives: clean eating

Vegan Mushroom Lettuce Wraps Recipe

Vegan Mushroom Lettuce WrapsVegetarian lettuce wraps are incredibly versatile. Really, you can stuff them with any number of delicious things like tofu, hummus or quinoa. The key is to pile on fresh toppings to add flavor and texture.

For this lettuce wrap recipe, I made a simple filling of sautéed mushrooms and sweet pepper seasoned with chile paste, tamari and cilantro. To finish the dish, I spooned the warm mushroom filling into romaine leaves and topped with cashews, green onion and a squeeze of lime. Feel free to switch up the toppings– avocado, cucumber or toasted sesame seeds would pair well with the mushroom filling.

Vegan Mushroom Lettuce Wraps Recipe
Mushroom Filling:
1 tablespoon olive oil
1 medium red bell pepper, cut into bite-size pieces
1 package (8- to 10-ounces) crimini mushrooms, halved and thickly sliced
1 tablespoon sambal oelek chile paste
1 tablespoon tamari (gluten free soy sauce)
2 tablespoons chopped fresh cilantro leaves
Lettuce Wraps and Toppings:
Lettuce leaves (I used romaine hearts)
Roasted cashews (I used unsalted, raw cashews that I roasted)
Sliced green onion tops
Lime wedges

In a large (10-inch) nonstick skillet, heat oil over medium heat. Add red pepper and mushrooms; cook 8 to 10 minutes until vegetables are tender and beginning to brown and any liquid has evaporated, stirring frequently. Remove from heat; stir in sambal and tamari. Stir in cilantro.

To make lettuce wraps, fill lettuce leaves with warm mushroom mixture. Top with cashews and sliced green onion. Serve with lime wedges.

Makes 4 appetizer servings (about 2 cups mushroom filling)

Tip: For a paleo friendly recipe, use a soy-free tamari alternative such as coconut aminos.

Vegetarian Lettuce WrapsMore vegetarian wrap recipes:
Vegan Mushroom Tacos
Shiitake Mushroom Lettuce Wraps from Food and Style
Mango Tempeh Lettuce Wraps by Oh My Veggies

Vegan Winter Vegetable Soup Recipe

Vegetarian Root Vegetable SoupThe best winter soups are healthy and hearty and warming like this vegan vegetable soup. It’s packed with veggies like sweet potatoes, parsnips, carrots and mushrooms. Plus, the addition of spices like garam masala, turmeric and cayenne warms you down to your toes. Go on and cozy up with a bowl.

Vegan Winter Vegetable Soup Recipe
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 package (8- to 10-ounces) crimini mushrooms, sliced
3 big cloves garlic, finely chopped
4 cups water
2 medium sweet potatoes, peeled and cut into 3/4-inch chunks
1/2 pound parsnips, peeled and coarsely chopped
1/2 pound carrots, peeled and coarsely chopped
1 can (14.5 ounces) diced tomatoes
1 1/2 teaspoons kosher or fine sea salt
2 teaspoons garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Dash cayenne pepper
1 tablespoon tamari
Fresh cilantro or Italian flat-leaf parsley leaves

In a large (5-quart) pot, heat oil over medium heat. Add onion; cook 3 minutes to soften, stirring occasionally. Add mushrooms; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant.

Add water, sweet potatoes, parsnips, carrots, tomatoes, salt, garam masala, cumin, turmeric and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender.

Stir in tamari. Taste and adjust seasoning, if needed. Top individual servings with fresh cilantro or parsley.

Makes about 8 cups soup

Winter Vegetable SoupMore vegan soup recipes:
Vegan Pumpkin Soup
Vegan Mushroom Soup with Greens from Eating Clean Recipes

Sprouted Quinoa Breakfast Bowl Recipe

SSprouted Breakfast QuinoaQuinoa is a staple in my kitchen. It’s such a versatile ingredient I use it in recipes from breakfast to dinner to dessert.

This winter I have been craving a healthy and substantial breakfast. Specifically, I have been craving this quinoa breakfast bowl. For ease, I cook a pot of quinoa over the weekend and serve it with meals throughout the week. (I’ve been making organic sprouted quinoa from TruRoots.) For breakfast, I treat the cooked quinoa as cereal, eating it cold with fruit, almond milk and toppings like hemp and cacao. If you prefer hot cereal, heat the quinoa before eating.

Sprouted Quinoa Breakfast Bowl Recipe
1/2 cup cooked organic sprouted quinoa (cold or heated)
1/4 cup mango chunks (I used frozen, thawed mango)
1 teaspoon hemp seeds
1 teaspoon cacao nibs
2 to 4 tablespoons almond milk or coconut milk

Spoon cooked quinoa and mango chunks into a cereal bowl. Sprinkle with hemp seeds and cacao nibs. Add desired amount of almond milk or coconut milk.

Makes 1 breakfast bowl
Quinoa Breakfast Bowl More ways to eat quinoa for breakfast:
Seriously Super Cereal from My New Roots
Coconut Almond Quinoa Granola from Taste Love and Nourish
Quinoa Porridge with Salted Maple Almonds from My Little Larder
Almost Instant Breakfast Quinoa from Eating Clean Recipes

Chunky Guacamole Dip Recipe

Guacamole IngredientsGuacamole is my idea of a perfect food. First off, the main ingredient is rich, creamy, delicious avocado. And, guacamole is easily customized to your tastes and whatever ingredients you have on hand.

My latest take is a chunky guacamole with fresh additions like sweet and hot peppers, onion and cilantro. Fresh Meyer lemon juice adds zing, along with a sprinkling of ancho chile powder. If you like more heat, add a few dashes of hot sauce or another chile pepper.Fresh Guacamole

Chunky Guacamole Dip Recipe
2 medium ripe Hass avocados
2 tablespoons finely chopped onion, rinsed with cold water and drained
1 finely chopped serrano chile pepper, seeded
2 tablespoons finely chopped red sweet pepper
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons fresh Meyer lemon juice or lime juice
1/4 teaspoon fine sea salt
Ancho chile powder

Cut each avocado in half; remove and discard pits. Spoon flesh of avocados into a medium bowl. Coarsely mash avocado with fork or potato masher. Stir in onion, serrano pepper, red pepper, cilantro, lemon or lime juice and salt. Top with a sprinkling of ancho chile pepper and additional cilantro. Serve with fresh veggies or tortilla chips.

Makes 4 servingsEasy GuacamoleMore ways to guac:
Better than Basic Guacamole
Mango Guacamole from Ricotta and Radishes
Pomegranate Guacamole from Cookie and Kate
Easy Guacamole from Eating Clean Recipes